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–+ servings
Pumpkin crisp topped with oat pecan crisp topping in a glass baking dish before baking.

Easy Pumpkin Crisp Recipe

This pumpkin crisp recipe has a creamy pumpkin pie-style filling and a buttery oat pecan topping. It is an easy fall dessert for Thanksgiving, Sunday dinner, or any autumn gathering.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 22 minutes
Servings: 10 -12
Author: Stephanie

Ingredients

Crisp Topping

  • ¾ cup cold unsalted butter, cubed
  • 1 cup old-fashioned oats
  • 1 cup chopped pecans
  • 1 cup or 1 cup fresh milled soft white wheat flour, 143 grams
  • ¾ cup light brown sugar packed
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt

Pumpkin Filling

  • 3 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 15- ounce can pure pumpkin puree
  • 1 cup heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F.
  • Lightly grease a 9x13 baking dish.
  • In a medium mixing bowl, stir together the oats, chopped pecans, flour, brown sugar, cinnamon, and kosher salt.
  • Add the cold cubed butter and cut it into the dry ingredients with a fork, pastry cutter, or your fingers until the mixture forms coarse crumbs.
  • Set aside.
  • In a large mixing bowl, whisk the eggs and granulated sugar until smooth.
  • Add the pumpkin puree, heavy cream, pumpkin pie spice, vanilla extract, and salt.
  • Whisk until fully combined.
  • Pour the pumpkin filling into the prepared baking dish.
  • Sprinkle the crisp topping evenly over the filling.
  • Bake for 40 to 50 minutes, or until the topping is golden and the filling is mostly set.
  • Let the pumpkin crisp cool for at least 30 minutes before serving.
  • Serve warm, room temperature, or chilled with whipped cream or vanilla ice cream.

Notes

Tips for the Best Pumpkin Crisp

Use pure pumpkin puree so the filling has the right flavor and texture.
Whisk the filling until smooth before pouring it into the baking dish.
Spread the topping evenly so every serving gets some crisp texture.
Let the dessert cool before serving so the pumpkin layer has time to set.
Use old-fashioned oats instead of quick oats for a better topping.
Do not skip the salt. It balances the sweetness in both the filling and topping.
If using fresh milled flour, let the topping sit for 5 to 10 minutes after mixing so the flour has time to absorb some of the melted butter before baking.